Could someone tell me how much a "tablespoon of starter" weighs in grams?
weights or volumes
I've been trying to work with volumes instead of weights while developing my baking skills. Most responses to my questions have been, get a set of scales, use percentages and weigh your ingredients. My reason for using volume measurements instead of weights is that bread was made for centuries this way and baking bread survived. Weighing the ingredients does make bread making easier and I'm sure scales came into use after their invention, but